Ingredients:

  • 1 pound (450g) mini sweet peppers, a mix of colours preferred
  • 4 ounces (115g) goat cheese, softened (chevre, plain)
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 1 tablespoon (15ml) honey
  • 2 tablespoons (30ml) fresh basil, chopped
  • 2 tablespoons (30ml) fresh chives, chopped
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste
  • Fresh herbs (basil, chives), finely chopped (optional)
  • Balsamic glaze (optional)

Instructions:

  1. Halve the mini peppers lengthwise and remove the seeds and membranes.
  2. In a mixing bowl, combine the softened goat cheese, olive oil, honey, basil, chives, red pepper flakes (if using), salt, and pepper. Mix until smooth and well combined.
  3. Spoon or pipe the goat cheese mixture into each pepper half, filling them generously.
  4. Place the filled peppers on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or broil for 2-3 minutes, until the peppers are slightly softened and the cheese is warmed through (watch closely to prevent burning!).
  5. Arrange the Goat Cheese Stuffed Mini Peppers on a platter. Drizzle with balsamic glaze (if using) and garnish with fresh herbs. Serve immediately or at room temperature.